Cheddar Sour Cream Scones Recipes

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SOUR CREAM & CHEDDAR BISCUITS



Sour Cream & Cheddar Biscuits image

Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! -Amy Martin, Vancouver, WA

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon garlic powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter, cubed
1-1/2 cups shredded cheddar cheese
3/4 cup 2% milk
1/2 cup sour cream
TOPPING:
6 tablespoons butter, melted
1-1/2 teaspoons garlic powder
1 teaspoon minced fresh parsley

Steps:

  • Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

Nutrition Facts : Calories 206 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 256mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

CHEDDAR SCONES



Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories     Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

200g self-raising flour , plus a little more for dusting
50g butter , at room temperature
25g porridge oats
75g grated cheddar , plus extra for topping (optional)
150ml milk
avocado , soft cheese, ham, cucumber, cress

Steps:

  • Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
  • Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
  • Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

CHEDDAR & SOUR CREAM SCONES



Cheddar & Sour Cream Scones image

Sprinkle these Cheddar & Sour Cream Scones with parmesan & chives as a finishing touch. These sour cream scones emerge from the oven flaky & golden brown.

Provided by My Food and Family

Categories     European

Time 27m

Yield Makes 10 servings.

Number Of Ingredients 11

2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter, cut up
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1 egg, beaten
3 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. minced fresh chives

Steps:

  • Heat oven to 450ºF.
  • Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
  • Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
  • Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
  • Bake 10 to 12 min. or until golden brown. Serve warm.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 0.9925 g, Protein 7 g

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Make and share this Cheddar Cheese Scones recipe from Food.com.

Provided by Irmgard

Categories     Scones

Time 35m

Yield 12 scones

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
  • Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
  • Stir in the cheese.
  • Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
  • With lightly floured hands, press the dough into a ball.
  • On a lightly floured surface, knead gently 10 times.
  • Pat out the dough into a 3/4-inch thick round.
  • Using a 2-1/2-inch floured cutter, cut out rounds.
  • Place on a ungreased baking sheet.
  • Gather up the scraps and repat dough once; cut out more rounds.
  • Brush the tops of the scones with egg.
  • Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

Nutrition Facts : Calories 213.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 46.5, Sodium 378.8, Carbohydrate 21.4, Fiber 0.6, Sugar 3.2, Protein 6

SAVORY CHEDDAR-SOUR CREAM SCONES



Savory Cheddar-Sour Cream Scones image

These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.

Provided by My Food and Family

Categories     Dairy

Time 27m

Yield 10 servings

Number Of Ingredients 11

2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter, cut up
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1 egg, beaten
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped red onion s

Steps:

  • Heat oven to 450ºF.
  • Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
  • Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
  • Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
  • Bake 10 to 12 min. or until golden brown. Serve warm.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g

CHEDDAR CHEESE SOUR CREAM SCONES



Cheddar Cheese Sour Cream Scones image

At breakfast, lunch or dinner, these light and flakey scones will be a hit at your table. You can even cut them in half and make little sandwiches with them as a snack or an appetizer.

Provided by Geema

Categories     Scones

Time 30m

Yield 12 scones

Number Of Ingredients 10

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1/4 cup sugar
2 cups cheddar cheese, shredded
2 large eggs
8 ounces sour cream
1/2 cup canola oil
1/3 cup milk

Steps:

  • Combine the first 5 ingredients and then fold in the shredded cheese.
  • In a small bowl, combine the eggs, sour cream, oil and milk.
  • Add the wet ingredients to the dry and stir just until moistened.
  • On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
  • Cut dough with a 3" round cutter, or simply cut into 3" squares.
  • Bake in a preheated 400 degree oven for 15 minutes.

Nutrition Facts : Calories 384.4, Fat 21, SaturatedFat 7.7, Cholesterol 64.7, Sodium 764.9, Carbohydrate 38, Fiber 1.1, Sugar 4.5, Protein 10.9

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
  • Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
  • Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until light golden brown, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g

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